Pumpkin Carrot Muffins with Cinnamon Icing

5 from 2 votes

Healthy pumpkin carrot muffin recipe that is great for breakfast or snacks.

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin carrot muffins

Prep Time 16

Cook Time 24

Total Time 40

Servings

Calories 116kcal

Author Robin Gagnon

15 oz. Pumpkin puree or canned pumpkin pie filling
1 large egg
¾ cup almond milk or milk of choice
½ teaspoon vanilla extract
3 tbs olive oil , avocado oil or liquid coconut oil
¼ cup almond flour
⅓ cup quick cook oats
½ cup dark brown sugar
1 carrot med-large shredded, yields ½-2/3 cup
1 cup whole wheat flour
1 tbs baking soda
⅛ teaspoon cream of tartar
½ teaspoon cinnamon
¼ teaspoon ground ginger
pinch of nutmeg
½ teaspoon Kosher salt
⅔ cup measures like sugar stevia blend or substitute, sugar or other dry equivalent sweetener

Preheat oven to 350 degrees.
In medium bowl combine all the ingredients through the grated carrots. Mix well.
In separate large mixing bowl, whisk together the remaining muffin batter ingredients, then add to the wet ingredients mixture, and stir until evenly mixed.
Line muffin tin with baking cups an spoon the mixture in, about 80% full.
Bake for 22-26 minutes until a toothpick inserted in center pulls clean. Remove from muffin pan and allow to cool on baking racks.
Mix together the cinnamon icing ingredients, then scoop some up with a fork and gently swirl in the air above muffins. Repeat until icing is exhausted, or quantity you prefer is applied.

Don't feel like grating? Toss the carrot in your food processor and chop into small bits.